Institute of Food Research and Technologies, Ajinomoto Co., Inc., 1-1 Suzuki-cho, Kawasaki-ku, Kawasaki, Kanagawa 210-8681, Japan.
Institute of Food Research and Technologies, Ajinomoto Co., Inc., 1-1 Suzuki-cho, Kawasaki-ku, Kawasaki, Kanagawa 210-8681, Japan.
Physiol Behav. 2022 Nov 1;256:113952. doi: 10.1016/j.physbeh.2022.113952. Epub 2022 Aug 24.
γ-Glutamyl peptides, including glutathione (γ-Glu-Cys-Gly, GSH) and γ-glutamyl-valyl-glycine (γ-Glu-Val-Gly), have been shown to increase the intensity of basic tastes, such as salty, sweet, and umami, and flavor, including mouthfulness, but had no taste themselves at the concentrations tested. Although the mechanisms of action of γ-glutamyl peptides currently remain unclear, the involvement of the calcium sensing receptor (CaSR) has been suggested. Since GSH and γ-Glu-Val-Gly increase the pungency of some spices, the present study investigated their effects on the pungency of allyl isothiocyanate (AITC) using a sensory evaluation. GSH and γ-Glu-Val-Gly both significantly increased the pungency of AITC, while anserine, a peptide without CaSR activity, did not. GSH-induced increases in pungency were suppressed by NPS-2143, a CaSR inhibitor. Further, γ-Glu-Val-Gly significantly increased the pungency of piperine. The present results suggest that GSH and γ-Glu-Val-Gly increased the pungency by activating CaSR.
γ-谷氨酰肽，包括谷胱甘肽（γ-Glu-Cys-Gly，GSH）和γ-谷氨酰-缬氨酰-甘氨酸（γ-Glu-Val-Gly），已被证明可以增强基本味道（如咸、甜、鲜味）和味道（如口感）的强度，但在测试浓度下它们本身没有味道。虽然γ-谷氨酰肽的作用机制目前尚不清楚，但已经有人提出钙敏感受体（CaSR）的参与。由于 GSH 和 γ-Glu-Val-Gly 增加了一些香料的刺激性，本研究使用感官评估来研究它们对丙烯基异硫氰酸酯（AITC）刺激性的影响。GSH 和 γ-Glu-Val-Gly 均显著增加了 AITC 的刺激性，而没有 CaSR 活性的鹅肌肽则没有。CaSR 抑制剂 NPS-2143 抑制了 GSH 诱导的刺激性增加。此外，γ-Glu-Val-Gly 显著增加了胡椒碱的刺激性。本研究结果表明，GSH 和 γ-Glu-Val-Gly 通过激活 CaSR 增加了刺激性。
